No Fuss Coconut Lime Tart
Bright, zesty, and creamy — this No Fuss Coconut Lime Tart is the ultimate refreshing dessert you can whip up with minimal effort. If you’re dreaming of tropical flavors and a treat that’s both vibrant and cool, this recipe is a perfect match for your summer table or any special gathering.
This tart came to life during one of those spontaneous kitchen moments where I needed a quick yet impressive dessert for an unexpected guest.
I had a can of coconut milk, a few limes, and some pantry basics — and voilà, this tropical tart was born.
Over time, I tweaked it to balance just the right amount of creaminess and citrus tang, and now it’s one of my go-to recipes when I want to impress without stress.
Why you’ll love this
- Quick & Easy – Simple ingredients, minimal steps, and no fancy baking skills required.
- Tropical Flavor Explosion – Coconut and lime create a fresh, summery vibe in every bite.
- No-Fuss Crust Option – Use a graham cracker crust or store-bought crust for even less prep.
- Make-Ahead Friendly – Perfect for prepping the day before a party or picnic.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes (+ chilling time)
Cuisines: American, Tropical
Servings: 8 slices
Estimated Cost: $7 – $10
Equipment:
- 9-inch tart pan or pie dish
- Mixing bowls
- Whisk
- Zester
- Citrus juicer
- Saucepan (if making crust from scratch)
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs (about 10 full sheets)
- ¼ cup shredded coconut (optional, for extra flavor)
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
For the Filling:
- 1 can (14 oz) full-fat coconut milk
- 1 can (14 oz) sweetened condensed milk
- ½ cup fresh lime juice (about 4–5 limes)
- 1 tbsp lime zest
- 4 large egg yolks
Optional Toppings:
- Whipped cream
- Extra lime zest or slices
- Toasted coconut flakes
Step-by-Step Instructions
- Prepare the crust: Preheat oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, sugar, shredded coconut (if using), and melted butter. Mix until the crumbs are evenly coated.
- Press into tart pan: Firmly press the mixture into the bottom and sides of a 9-inch tart pan. Bake for 8–10 minutes until lightly golden. Let it cool slightly.
- Make the filling: In another bowl, whisk together coconut milk, sweetened condensed milk, lime juice, lime zest, and egg yolks until smooth.
- Pour and bake: Pour the filling into the slightly cooled crust. Bake for 18–20 minutes, just until the center is set but still slightly wobbly.
- Cool and chill: Allow the tart to cool at room temperature, then refrigerate for at least 4 hours or overnight.
- Garnish and serve: Before serving, top with whipped cream, extra lime zest, or toasted coconut flakes if desired.
Nutrition Facts
(Approximate per slice, without toppings)
- Calories: 320
- Total Fat: 18g
- Saturated Fat: 12g
- Cholesterol: 90mg
- Sodium: 120mg
- Carbohydrates: 35g
- Sugar: 25g
- Protein: 5g
- Fiber: 1g
Tips for Success
- Use fresh lime juice – Bottled juice won’t have the same zing or depth of flavor.
- Chill overnight – The tart firms up beautifully and slices cleanly when fully chilled.
- Don’t overbake – The filling should jiggle slightly in the center; it sets more as it cools.
- Make it gluten-free – Swap graham crackers with gluten-free digestive biscuits or almond flour crust.
No Fuss Coconut Lime Tart
Ingredients
For the Crust
- 1 ½ cups graham cracker crumbs about 10 full sheets
- ¼ cup shredded coconut optional, for extra flavor
- ¼ cup granulated sugar
- 6 tbsp unsalted butter melted
For the Filling
- 1 can (14 oz) full-fat coconut milk
- 1 can (14 oz) sweetened condensed milk
- ½ cup fresh lime juice about 4–5 limes
- 1 tbsp lime zest
- 4 large egg yolks
Optional Toppings
- Whipped cream
- Extra lime zest or slices
- Toasted coconut flakes
Instructions
- Prepare the crust: Preheat oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, sugar, shredded coconut (if using), and melted butter. Mix until the crumbs are evenly coated.
- Press into tart pan: Firmly press the mixture into the bottom and sides of a 9-inch tart pan. Bake for 8–10 minutes until lightly golden. Let it cool slightly.
- Make the filling: In another bowl, whisk together coconut milk, sweetened condensed milk, lime juice, lime zest, and egg yolks until smooth.
- Pour and bake: Pour the filling into the slightly cooled crust. Bake for 18–20 minutes, just until the center is set but still slightly wobbly.
- Cool and chill: Allow the tart to cool at room temperature, then refrigerate for at least 4 hours or overnight.
- Garnish and serve: Before serving, top with whipped cream, extra lime zest, or toasted coconut flakes if desired.
Notes
- Use fresh lime juice – Bottled juice won’t have the same zing or depth of flavor.
- Chill overnight – The tart firms up beautifully and slices cleanly when fully chilled.
- Don’t overbake – The filling should jiggle slightly in the center; it sets more as it cools.
- Make it gluten-free – Swap graham crackers with gluten-free digestive biscuits or almond flour crust.
Common Questions
Can I use bottled lime juice?
Fresh is best, but if you’re in a pinch, bottled lime juice can work — though the flavor will be less vibrant.
Can I make this tart ahead of time?
Absolutely! This tart is even better after chilling overnight, making it perfect for make-ahead occasions.
What’s the best way to store leftovers?
Store leftovers in the fridge, covered, for up to 4 days. The flavor actually intensifies over time.
Can I freeze this tart?
Yes! Freeze without toppings for up to 1 month. Thaw in the fridge overnight before serving.
Thanks for stopping by!
I hope this No Fuss Coconut Lime Tart adds a splash of tropical joy to your dessert table.
Whether it’s for a summer picnic or a laid-back dinner, this tart is a breeze to make and a delight to eat.
Happy baking and sweet wishes your way!
